Coconut ice creams are pretty common in grocery stores now. But when we first found it in Calgary, AB a decade ago, it cost $13 per pint which just about made me faint! It’s about half that amount where we live in Montana, but it’s still not exactly cheap. Luckily it’s super easy to make at home, and it’s even tastier as well.
Make this Chocolate Avocado Ice Cream step by step
Step 1: add all the ingredients to a blender container. Step 2: blend until smooth and chill completely before freezing the ice cream. Step 3: When the ice cream base is chilled, churn it in your ice cream machine according to the manufacturer’s instructions. Once it looks like soft-serve, remove it from the machine and place it in the freezer to harden a bit more, or enjoy it right away. If you don’t have a high-speed blender or food processor, you can place the mixture in the freezer. Then stir it every 30 minutes until it freezes. The texture will be icy, but that’s the only other way I know to make ice cream without a machine. The reason this method is icy is that there’s only the stirring to break up the size of the ice crystals while they form. When you manually stir it every 30 minutes, the ice crystals form larger creating an icy texture. For even more recipe inspiration, you can check out our favorite ice cream treats! And you can read more about my dairy-free ice creams in my Inspired Ice Creams post. If you’re looking for more dairy free ice creams, I wrote a whole e-book with all the favorites called Inspired Ice Creams! There are 32 recipes + 143 variations which = 175 total frozen treats! This recipe was originally published in 2014 and updated in 2023 with more tips, information and photos.
